Love Letter Butter Cookies Recipe for Valentine’s Day

Love Letter Inspiration

Throughout history, love letters have stood the test of time, from biblical references in Song of Solomon to historic figures penning missives to their loves, like an unknown recipient of Beethoven’s thoughts and letters penned by Napoleon to Josephine.

The Age of Chivalry is when we first begin recognizing the love letters we know today. In this era, correspondences became more personal, delivering chaste compliments and courtly love.

By the 18th century, historians find love letters becoming more specific and personal.

When was the last time you wrote a love letter?

Love Letter Butter Cookies Ingredients

These cookies are made from simple pantry ingredients. Specific measurements are in the recipe card below, but here is a quick look at what you need:

• Unsalted butter: If you want to use salted butter, you can eliminate the salt in the recipe.
• All-purpose flour: I have not yet tested this using alternative flour.
• Granulated sugar: This is used in the recipe and for sprinkling the cookies before baking. If you want to use sparkling sugar for dusting, that works too!
• Large egg for structure.
• Salt to elevate the vanilla flavoring.
• Vanilla extract
• Jam filling: I’m using strawberry jam, but raspberry or lingonberry jam is also a beautiful red. Use your favorite, though.

How to Make Love Letter Butter Cookies

Step-by-step instructions are also in the recipe card at the bottom of this post.

Step 1: Make the dough

Cream the butter and sugar until pale and fluffy. Add the salt, vanilla, and egg; continue to beat until combined. Gradually add the flour until just combined with no flour streaks. The dough will be on the softer side.

Step 2: Chill the dough

Between 2 sheets of parchment paper, roll the dough to 1/4 – 1/8 inch thick. The dough mustn’t be too thick for the best-shaped cookies. Refrigerate for 30 minutes to chill the dough.

Step 3: Shape the cookies into love letters

Once chilled, remove from the refrigerator and remove the parchment paper. Use a sharp knife or square pastry cutter and cut the dough into 4-inch squares (or diamond shapes).

Transfer shapes to parchment-lined baking sheets. With the remaining dough, cut heart shapes using a mini heart-shaped cookie cutter.

Rotate the cookies into a diamond shape. Spoon 1-2 teaspoons of jam into the middle of each cookie square. Fold the two sides and bottom corners into the center to form an open envelope. Press the corners into the jam to seal, top with the mini heart shape, and sprinkle with sugar.

Step 4: Bake the cookies

Chill the shaped cookies in the refrigerator as you preheat the oven to 350℉. Then, bake, one sheet at a time, until the cookies are light and golden, about 15-17 minutes. Let cool completely before serving or storing.